BRAISED COLLARD GREENS
Adding hard cider to smoky ham stock (a trick from the recipe developer Grace Parisi) builds a foundation of tangy, tart flavors in this recipe. It takes about 2 hours for the hocks to become tender, but once your kitchen fills with the smell of ham bubbling away in a pot of vinegary cider, you'll never want that slow simmer to end. If you like really sour collards, add a splash of apple cider vinegar once the greens have finished braising.
Provided by Sarah Jampel
Categories vegetables, side dish
Time 3h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large, heavy-bottomed pot with a lid over medium-high. When hot, add ham hocks. When they're sizzling, flip and crisp the other side.
- Add the onions and stir so they are coated in the fat and nestled under and around the hocks. Turn the heat down to medium and cook, stirring occasionally, until onions are soft, 6 to 8 minutes.
- Add the garlic, paprika, cumin, cayenne, salt and brown sugar, and stir until fragrant, about 2 minutes.
- Pour in the chicken stock and hard cider and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours, until the ham hocks are very tender.
- Remove the ham hocks and allow to cool slightly. Skim the fat off the surface of the stock. When cool enough to handle, remove the meat from the bone (discard the fat and the skin) and chop into 1/4- to 1/2-inch pieces and set aside.
- Bring the stock back to a boil, then add the greens in large handfuls, pressing them down to wilt in the hot stock before adding more leaves. Add the reserved ham hock meat.
- Reduce heat to low, cover the pot, and simmer for 25 to 30 minutes, until the greens are silky and tender. Season with salt and serve with hot sauce and a splash of apple cider vinegar, if desired.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 17 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 4 grams, Sodium 998 milligrams, Sugar 3 grams, TransFat 0 grams
BRAISED GREENS
Braised greens, the ultimate southern side dish, are an easy and delicious way to get your dose of vegetables.
Categories braised greens recipe vegetables greens quick easy braised greens collard greens fast simple hot to make best recipe
Time 1h20m
Yield 10-12 servings
Number Of Ingredients 7
Steps:
- Cook bacon in a large pot over medium heat, stirring occasionally, until just beginning to brown, 8 to 10 minutes; transfer with a slotted spoon to a paper towel-lined plate.
- Add onion, garlic, and red pepper to pot and cook, stirring occasionally, until onions are soft, 8 to 10 minutes.
- Add greens, a handful at a time, stirring each addition just until wilted.
- Add stock and cooked bacon; bring to a simmer.
- Cook, covered, stirring occasionally, until very tender, 25 to 30 minutes. Season with salt and pepper.
BRAISED COLLARD GREENS
My Grandma Ollie-Belle made the best 'greens.' This recipe is as close to hers as I could come. The 'pot-liquor' is the key to great greens!! Serve with fresh green onions and black-eyed peas with rice.
Provided by THYME4MA
Categories Side Dish Vegetables Greens
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Place ham hocks, salt pork, onion, bay leaves, red pepper flakes, and sugar in a large pot with the chicken stock. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.
- Stir collard greens into the pot, and bring to a boil. Reduce heat to simmer, and cook for 30 minutes, or until greens are tender. Season with red wine vinegar and salt and pepper to taste.
Nutrition Facts : Calories 581.6 calories, Carbohydrate 13.3 g, Cholesterol 102.6 mg, Fat 48.1 g, Fiber 4.6 g, Protein 24.7 g, SaturatedFat 17 g, Sodium 1657.3 mg, Sugar 5.3 g
SOUTHERN COLLARD GREENS RECIPE
These authentic Soul Food Collard Greens are braised in a savory meat flavored and perfectly spiced pot liquor resulting in an amazing tender silky texture. Serve with cornbread or candied yams for a true downhome meal. Looking for the real deal? This is a true Southern's dream!
Provided by Jocelyn Delk Adams
Categories Side Dish
Time 3h15m
Number Of Ingredients 11
Steps:
- Start by pulling and tearing greens away from stems. Take a hand full of greens, roll them up and cut the rolls horizontally into small pieces. We personally remove the stems but this is a personal decision.
- Next, add greens to empty clean sink and wash them removing all grit, sand and debris thoroughly with cold water until water becomes clear.
- Next rinse the ham hock very well then add to a large pot along with enough water to fully submerge the ham hock then cover with a lid. Cook over medium high heat for about 45 minutes or until ham hock is near being tender.
- Once ham hock is almost tender, add greens and about 4-5 additional cups of water or enough to just barely cover greens to the pot. This will become your pot likker.
- Add along the rest of the ingredients to the pot and cook while covered for at least 2 hours or until completely tender. Most water should have evaporated by this point just having enough to barely cover the greens.
Nutrition Facts : Calories 88 kcal, Carbohydrate 4 g, Protein 5 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 19 mg, Sodium 936 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
TIA MOWRY'S BRAISED COLLARD GREENS RECIPE IS THE HOLIDAY SIDE WE CAN'T WAIT TO MAKE
Tia Mwory shares her family's collard greens recipe.
Provided by Perri Ormont Blumberg
Time 1h15m
Number Of Ingredients 8
Steps:
- Remove rib from collards and tear them into 2 -inch pieces.
- In a large dutch oven, on medium-high heat, cook bacon until fat is rendered. Remove bacon to a towel lined plate. Can omit bacon and use oil instead.
- Add onion and one teaspoon salt to bacon fat, sauté for five-to-seven minutes, until onions are tender.
- Toss in collard greens and sauté until wilted. Pour in stock and apple cider vinegar. Sprinkle with remaining salt and pepper.
- Toss until fully coated. Cover pan, reduce heat to low and let cook for 40-to-45 minutes. Stir occasionally. Serve.
SOUTHERN-BRAISED GREENS WITH BACON
Steps:
- In a large, heavy pot cook the bacon until it has rendered most of its fat, about 5 to 6 minutes. Add the onions, garlic, salt, cayenne, and black pepper and cook until the onions are wilted, about 4 minutes. Add 1 quart of water, the beer, vinegar, and molasses and bring to a boil. Begin adding the greens in batches, pressing down with a wooden spoon to submerge them in the hot liquid and adding more as they wilt. When all of the greens have been added, reduce the heat to a simmer and cook the greens, partially covered and stirring occasionally, for about 1 to 1 1/2 hours or until tender.
SOUTHERN BRAISED GREENS
New Orleans - home to beignets, gumbo and jambalaya - is not exactly a mecca of healthy eating. Lifelong resident Courtney Clark grew up in the Lower Ninth Ward watching friends and family cook dishes that were loaded with salt and fat, and then tragedy struck: By age 35, she had lost her mom and her husband to heart disease. She was desperate to save others from a similar fate. Enter Backyard Gardeners Network, a nonprofit that maintains community gardens and teaches locals how to think differently about their diets. Courtney joined the team five years ago, and now she runs a 10-week course called Food as Medicine. In the class she teaches participants how to read nutrition labels, eat more plant-based foods and adjust their cooking (like making their own low-sodium Creole seasoning). Many of her students have lost weight, lessened or stopped medications and shifted their way of eating entirely. "It's hard trying to change the minds of people who have been cooking one way for all of their lives," she admits. "But to hear a lady in her late 60s say, 'This is the first time I'm tasting an avocado, and I love it,'...that's what I live for. We're gathering people around good, fresh food that's not going to give them a heart attack," she says. Here's Courtney's healthy take on a classic Southern side.
Provided by Food Network
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Remove the large stems from the collard greens, mustard greens and kale and cut the leaves into bite-size pieces.
- Heat the coconut oil in a large pot over medium heat. Add all the onions and cook until softened and translucent, 3 to 5 minutes. Add the garlic and cook for another minute, or until softened.
- Add the stock, Creole seasoning, curry powder, paprika and 1/2 teaspoon salt. Start adding the greens in batches, letting them wilt slightly before adding more; it may take about 10 minutes to get all the greens to fit. Cover and simmer, stirring halfway through, until the greens are wilted and tender, about 25 minutes. Season with salt, if desired.
More about "southern braised greens recipes"
BEER BRAISED GREENS RECIPE - SOUTHERN FELLOW
From southernfellow.com
Cuisine AmericanCategory Side DishServings 8Total Time 2 hrs 15 mins
- Heat bacon grease over medium heat. Add the onions, garlic, bay leaves and a little salt/pepper. Saute until onions are soft.
- Add the beer and brown sugar and then scrape the bottom with your spoon to remove all the bits.
SOUTHERN BRAISED MUSTARD GREENS {RECIPE} - FOOD FIDELITY
From foodfidelity.com
Category Side DishCalories 167 per serving
- In a large pot add the mustard greens, water, and smoked turkey. Bring to a boil, reduce heat, and simmer until just tender, about 45 minutes. Drain well.
- Wipe out the pot, add clarified butter, and melt over medium heat. Add onion, garlic, and seasoning. Sauté until onion softens 4-5 minutes.
- Add jerk paste and cook another 5 minutes. Add cooked pre-cooked greens and chicken stock, then raise heat to high, and boil 5 minutes. Reduce heat to medium-low and taste for seasoning, adding more if desired. Simmer for 15 minutes and taste again for seasoning. Serve
BRAISED GREENS WITH ANDOUILLE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Total Time 50 minsCategory SidesCalories 250 per serving
- In a 3-gallon (11-l) pot set over medium heat, warm the oil. Add the andouille and onion and cook, stirring occasionally, until the fat is rendered from the sausage and it’s nicely browned, about 15 minutes.
- Pack the greens into the pot. If they don’t all fit, no worries, you can continue adding them as they begin to cook down. Add the water, sugar, and salt and bring to a boil. Cover, reduce the heat to low, and simmer until the greens are tender, about 30 minutes. Taste and, if desired, add more salt.
SOUTHERN BRAISED GREENS – EAT WYOMING
From eatwyoming.com
Cuisine American, Comfort Food, Southern SoulTotal Time 1 hr 15 minsServings 6
SOUTHERN STYLE BRAISED GREENS | NOURISHING DAYS
From nourishingdays.com
Estimated Reading Time 3 mins
SLOW-COOKER SOUTHERN BRAISED COLLARD GREENS | AMERICA'S ...
From americastestkitchen.com
Cuisine AmericanCategory Side Dishes, Slow CookerServings 4-6
SOUTHERN BRAISED TURNIP GREENS {RECIPE} - FOOD FIDELITY
From foodfidelity.com
5/5 (9)Category Side DishCuisine Soul Food, SouthernCalories 343 per serving
SOUTHERN BRAISED GREENS WITH BACON - EMERILS.COM
From emerils.com
SOUTHERN BRAISED MUSTARD GREENS {RECIPE} - EASY RECIPES
From recipegoulash.com
SOUTHERN BRAISED GREENS RECIPE - A COUNTRY DIVA
From acountrydiva.com
SOUTHERN BRAISED MUSTARD GREENS – BERKSHIRES DIRECT SHOP
From berkshiresdirect.com
SOUTHERN BRAISED GREENS RECIPE - EASY RECIPES
From recipegoulash.com
SOUTHERN BRAISED GREENS - BIGOVEN.COM
From bigoven.com
SOUTHERN BRAISED GREENS RECIPES
From tfrecipes.com
SOUTHERN KALE AND BRAISED GREENS RECIPE - YOUTUBE
From youtube.com
SOUTHERN STYLE BRAISED COLLARD GREENS - ALL INFORMATION ...
From therecipes.info
EASY BRAISED SOUTHERN GREENS - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
SOUTHERN-BRAISED GREENS WITH BACON - CRECIPE.COM
From crecipe.com
LUCILLES SOUTHERN BRAISED GREENS RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love